DOMINIQUE'S BAJA STUFFED POTATOES
CATEGORIES
INGREDIENTS
  • Servings: 6
  • 6 large baking potatoes
  • 3 T olive oil
  • 3/4 cup sour cream
  • 1 1/2 cups shredded pepper-jack cheese
  • 2 cans Mexican-style corn -- (11-oz) drained
  • 2 cans chopped green chile peppers -- (4-oz)
  • drained
DIRECTIONS
  1. drained
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Pierce each potato several times and rub
  4. generously with oil. Bake
  5. until softened, about 45 to 55 minutes.
  6. Meanwhile, in a medium bowl combine sour cream,
  7. cheese, corn, and
  8. chile peppers.
  9. When the potatoes are cooked, cut a slit in the
  10. top of each one and
  11. squeeze or scoop out the flesh, leaving a ½-inch
  12. thick shell. Combine
  13. the potato flesh with the cheese mixture; mix
  14. well. Spoon the potato
  15. mixture back into the shells, and place them on a
  16. baking sheet.
  17. Bake for 15 minutes, or until cheese is melted
  18. and golden brown.
  19. Makes 6 servings.